R.U.B. Redux and other news.
Slowly recovering from my 33rd birthday celebrations/eat-a-thon: beer, steak, bacon with pancakes AND arepas, beer, two pizzas (in one sitting), a carvel sundae, a ham and swiss hero (at 2 a.m.), bbq from Paul Kirk's joint, chinese food (twice), cherry cake w/ fudgie icing, vodka tonic, rib tips (yes, more bbq), and macaroni and cheese (did I mention beer?), all in the span of one weekend. Can you say Pepto?
I've added a link to the BBQ Junkie's Blog. He's putting his stomach on the line to document the q scene in Southern California. Let me know if you need help with that assignment....
Lastly, I'm here to tell you that I have to revise my opinion of Paul Kirk's RUB. I went back this weekend and tried almost everything they got, and it is definitely starting to hit the mark more than it misses.....The bar is operational now, and while they are not 100% with the 'cue, they are really getting there. The staff was friendly and attentive and the crew was more than willing to show off the kitchen and their cookers. Thanks! I was there to take part in the formative meeting of the New York State Chapter of the New England Barbecue Society. Quite an honor.
posted by Backyard Chef @ 5:18 PM
5 Comments:
Happy Birthday man! I hope it was the best youngster.
So sorry I am so far behind the curve it isn't even funny...
Happy Birthday my good man! Sounds as if you celebrated in style. Remember that in our family it is tradition to stretch the big day out for at least a week...if not longer.
Wish we could have been there with you to join the merriment, and chow on some grub, but that will have to wait for the end of August on the Cape. Should we start planning the menu now, or just leave it to chance? How far away is the nearest good BBQ out that way anyhow? We simply must partake of the "smokey commestibles" if you know what I mean. ;)
Peace to y'all!
Hey, Albany guy here trying to put together a team (Getting there but still need a couple more people!). Anyway, I just had my 40th and traded in Chargriller for a GatorPit - its time to spend money on this hobby. So: where can we find out more about the New York State chapter of NEBS? The website doesn't mention it.
Chris--
To get info about the NYS chapter of NEBS, write to Rob Richter of Big Island BBQ. He's at nycbbq@hotmail.com. He's the one that put it all together. It's pretty informal. So far we had the one meeting and all we did was eat, drink and talk about 'que. Couldn't ask for more, really. There are plans to have a few more outings soon-- to hit joints in the tri-state area. If you don't have luck getting in touch w/ him, let me know....
Keep the coals glowing.
Happy Birthday Tom
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